Alright y’all, I know bean dip doesn’t sound like the most exciting appetizer. To be honest it’s not something I would normally crave or make. This recipe is the product of quarantine grocery shopping… With all the fear-talk about not being able to get meat, I stocked up on canned beans for protein, and am now finding myself making some creative bean recipes 😉 So, we were having some friends over on the patio and I needed an easy appetizer and thought I’d try refried bean dip. I had some chipotle peppers in adobo, which is what really takes this recipe up a notch. The dip was so good I ended up making it again and loved it so much decided it was blog worthy! I feel like I need to give a disclaimer.. bean dip is really hard to take photos of so I feel like the photos don’t do this dish justice haha, just trust me!
Ingredients
- 1 can refried black beans
- 1/2 cup plain Greek yogurt
- 4oz cream cheese
- 1 chipotle pepper in adobo and 1 tbsp of adobo liquid
- 1 tsp taco seasoning
- 4 cups shredded cheddar cheese
Directions
- Preheat oven to 375.
- Reserve about 1 1/2 cups of the shredded cheese, but place all other ingredients in a mixing bowl and use a hand mixer to combine.
- Spread in an 11×7 baking dish and top with remaining cheese.
- Bake for 25-30 minutes until bubbly.
I hope y’all give it a shot and let me know what you think! I’m gonna make it again soon and see if I can get any better pictures.. if anyone has tips for photographing refried bean dip let me know 😉
Biscuits & blessings,
Leels
Good stuff,thank for sharing this recipe with me and the world👍😁
Thank you!